Μέτρια

Φτιάχνει: 4 Yield

Vegan Banana Coconut Cake is one of the most beloved recipes from our pastry book New School Sweets. Luckily it was one of the first to come together, so while Chef Andres Lara and I were together making the book, this cake is something we both snacked on throughout the process.

Vegan Banana Coconut Cake is one of the most beloved recipes from our pastry book New School Sweets. Luckily it was one of the first to come together, so while Chef Andres Lara and I were together making the book, this cake is something we both snacked on throughout the process.

Διάρκεια ζωής:: 4 Days
Conservation:: Refrigerated

Περιέχει: 7 Συστατικά

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30 g

oat flour
15 g

corn starch
15 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
25 g

hazelnut flour
25 g

American Almond Nut Flours - Almond Flour Blanched - 5# carton
50 g

Dark brown sugar
35 g

coconut oil
10 g

Cocoa nibs
5 g

water

Combine all the dry ingredients in a stand mixer bowl with a paddle attachment
Gradually add in the oil and mix until you get a sandy texture.
Add in the water.
Freeze and reserve.

Tools

Paddle attachment*
Spatula
Stand Mixer

465 g

Roasted Bananas
128 g
80 g

desiccated coconut
7 g

baking soda
7 g

Apple Cider Vinegar
32 g

Tahini
80 g

coconut oil
66 g

Maple syrup
1 piece(s)

Nielsen Massey Vanilla Bean
1 g

sea salt
126 g

Cacao Barry DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BOX

Start by roasting the unpeeled bananas for 20 to 30 minutes, until they turn black.
Once it’s cool, peel and mash the bananas
Blend the roasted bananas, oats, desiccated coconut, baking soda, apple cider vinegar, tahini, coconut oil, maple syrup, vanilla extract and salt.
Chop chocolate, and fold in with the rest of the batter.
Pipe 250 g of batter into the mold and chill for 30 minutes before baking.

Tools

Sheet Tray
Bowl (s)
Spatula
Horseshoe silicone molds

150 g

sugar
150 g

walnuts

Toast the walnuts at 160°C for 8-10 mins and place them on a tray with silpat.
In a heavy bottom pan, make a dry caramel, and once you achieve a deep amber color pour the caramel over the toasted walnuts.
Once it cools down, blitz to a fine paste.

Tools

Saucepan
Sheet Tray
Silicone mat
Food processor
Heat proof spatula

250 g

Walnut Praline
70 g

walnut paste
150 g

coconut milk
30 g

glucose
0.5 g

xanthan
50 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Walnut paste: To make the walnut paste, blitz the toasted walnuts until you get a paste consistency
Melt cocoa butter and mix with praline and paste. Maintain the temperature between 30-35°C.
Warm coconut milk and glucose to 40°C. Add xantana and emulsify.

Tools

Saucepan
Immersion blender
Sheet Tray
Food processor
Spatula

500 g

Cacao Barry DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BOX
500 g

coconut cream
25 g

invert sugar

Warm cream and invert sugar and pour onto the chocolate.
Emulsify.

Tools

Saucepan
Immersion blender
Spatula

Melt cocoa butter and mix with melted chocolate.
Spray at 31°C.

Tools

Whisk
Bowl (s)

Pipe 250g of batter into a silicon mold and top it off with around 30g of vegan cocoa crumble.
Bake at 170°C until done.
Once it’s demoulded and cooled down, pipe the vegan walnut crémeux with a round nozzle and freeze.
Pipe the vegan dark ganache with a grass nozzle and freeze.
Once set, spray with dark spray.
Finish with the chocolate garnish.